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Oatmeal chocolate chip cake

Oatmeal chocolate chip cake
Oatmeal chocolate chip cake
Photo by Kim Klietz

If you are looking for a delicious dessert for Mother's Day this weekend, this Oatmeal Chocolate Chip cake is the answer! The cake is delicious and easy to make, plus it serves a crowd. It reminded me of carrot cake, but with oats and chocolate chips.

I typically like anything with cream cheese frosting, and this cake was no exception. I really liked the texture the oats add to the cake and the warm flavor from the cinnamon, plus the chocolate chips add just the right amount of richness. I reduced the amount of sugar that the original recipe called for and thought it was still sweet enough. You could even reduce the brown sugar if you want less sugar in your cake. This cake was a hit at a recent party, and I will definitely make it again if I need to bring dessert!

Oatmeal Chocolate Chip Cake (recipe from Two Peas and their Pod)
1 1/4 cups water

1 cup chocolate chips

1 1/2 cups plus 2 tablespoons all-purpose Gold Medal flour

1 cup rolled oats

1/2 cup unsalted butter, cut into small cubes, at room temperature

2 large eggs, slightly beaten
1 teaspoon vanilla extract

1/2 cup granulated sugar

1 1/4 cups dark brown sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

For the cream cheese frosting:

5 tablespoons unsalted butter, at room temperature

5 ounces cream cheese, softened

2 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

1. Preheat the oven to 375 degrees F. Grease a 9-by-13-inch glass or light-colored metal baking pan. Set aside.

2. Bring the water to a boil. Place the chocolate chips in a small bowl and toss them with the 2 tablespoons of flour. This will keep them from settling at the bottom during baking. Set aside.

3. Place the oats and butter cubes in a large bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Let the oat mixtures set for 25 to 30 minutes.

4. In a separate large bowl, whisk together the eggs, vanilla extract, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then the chocolate chips. Pour the batter into the prepared pan.

5. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack until completely cooled.

6. While the cake is cooling make the cream cheese frosting. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the confectioners’ sugar and vanilla and beat until smooth, about 1 minute.

7. Frost the cooled the cake with cream cheese frosting. Cut into pieces and serve.

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